Zafrani Murgh Curry Recipe | Dawat | Abida Baloch | Desi Food

Method:
In a small bowl, to the saffron strands, add a teaspoon of water and let it sit for about 5 minutes to soak. In a mixing bowl, whisk together lemon juice, cream and yogurt with a fork till combined. Save a tablespoon of cream for garnishing finally. Also add cumin powder, coriander powder, red chili powder, salt to the bowl. Now add the chicken pieces to the yogurt and spices mixture, mix well with fingers such that all the chicken pieces are coated well. Also add the soaked saffron with its water and give a mix. Keep the chicken to marinate in the freezer for at least 1-2 hours. Transfer the marinated chicken in a non stick pan along with yogurt and heat on medium flame with the lid closed. Cook on low-medium heat till the chicken is done and cooked to tender. Once the chicken is cooked completely, transfer to a serving bowl, add the reserved fresh cream and saffron strands. Garnish with coriander, sprinkle the all spice powder and serve.

Method:
In bowl, add chickpea flour, wheat flour, fresh coriander, onion, oil, green chili, coriander seeds (crushed), red chili crushed, salt, cumin seeds, ginger garlic paste and mix well. Then add water, mix and knead well. The consistency should be soft. It helps if you knead it with a wet hand. Cover and rest dough for 15minutes. Now make medium balls of the dough. Flatten the ball, sprinkle some wheat flour to the dough ball. Then roll the balls with the help of rolling pin into a flat round circle. Heat clarified butter on tawa, put the roti on a tawa pan. First cook one side, apply ghee, turn and cook the other side. Serve besan ki roti with chutney.

Method:
Blend all ingredients together except oil. Heat oil in a saucepan and add grinded ingredients, mix well until done.